1 (17 oz.) can apricots, drain juice & save
1 lg. can crushed pineapple, drain & save juice
2 pkgs. orange Jello
2 c. hot water
1 c. mini marshmallows
1/2 c. sugar
3 tbsp. flour
1 egg, slightly beaten
2 tbsp. butter
1 c. pineapple juice
1 c. whipped cream
3/4 c. grated cheese

Dissolve Jello in hot water and add 1 cup apricot juice. Fold in chopped apricots and pineapple. Pour in a large oblong dish, top with marshmallows. Place in refrigerator and let set until firm.

FOR TOPPING: Combine sugar and flour, blend in egg, butter and pineapple juice and cook until thick. Refrigerate until thoroughly cool. Then fold in whipped cream and pour over Jello mixture and top with cheese.